Taco Stuffed Chicken Breast
Pan Sear Seasoned Chicken Breast stuffed with a delicious taco flavored cheesy mixture. Then finish baking in oven with your favorite salsa.
Course: Main Course
Cuisine: American, Mexican
Author: Catherine's Plates
- 4 large boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 TBS taco seasoning (DIVIDED)
- 1 jar picante sauce or other type of salsa (DIVIDED)
- 1 1/2 cups shredded Mexican flavored cheese (DIVIDED)
- 4 oz cream cheese, softened
- 1 (4oz) can mild diced green chilis
- 1 TBS taco seasoning
- 3 TBS cooking oil (DIVIDED)
- cilantro to garnish, if desired
Preheat oven to 350 degrees.
Place chicken breast on cutting board. On the thick side of chicken breast, using a sharp knife cut lengthwise from one end to the other end making a pocket shape. (Only cut 3/4 of the way through.)
Season both sides of the chicken breasts with salt, black pepper, and 1/2 TBS taco seasoning.
In a medium bowl mix together 1 cup shredded cheese, cream cheese, green chilis, and taco seasoning. Stuff 1/4 of the mixture into each of the chicken breast pockets.
Heat 1 TBS cooking oil in large skillet over medium high heat. Place 2 of the stuffed chicken breasts into hot skillet. Sear for 5-6 minutes until browned. Flip chicken over and sear an additional 5-6 minutes.
Pour 1/4 of the jar of salsa or picante sauce In a 9 x 13 baking dish. Lay seared chicken on top of salsa. Cook remaining chicken breasts and place in baking dish. Spoon remaining jar of salsa over chicken. Top with remaining shredded cheese.
Bake for 10-12 minutes until cheese is melted and chicken is cooked through. Use a thermometer to test for 165 degrees. OR cut through chicken to test for doneness. More time may be needed depending on size chicken beast. Garnish with cilantro, if desired.